4.6 from 39 votes
Easy Breakfast Enchiladas
Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs and breakfast sausage and topped with enchilada sauce and cheese.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 Enchiladas
Calories: 362 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1/2 medium yellow onion, diced
- 1 pound breakfast sausage
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 6 large Pete and Gerry's Organic Eggs, beaten
- 1 1/2 cups enchilada sauce (easy enchilada sauce, authentic enchilada sauce, green enchilada sauce, or your favorite store-bought brand)
- 8 inch flour tortillas
- 1 cup shredded Monterey jack cheese
- optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions
Instructions
- Heat a large nonstick skillet over medium-high heat. Add olive oil, peppers and onions. Saute for 5 minutes, until veggies soften and onions start to become translucent.
- Add breakfast sausage, chili powder and ground cumin. Saute for 6-8 minutes or until fully cooked, making sure to break and crumble the sausage into small pieces with a spatula. Drain and discard any excess fat or liquid.
- Pour in eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet. Remove from heat.
- Preheat oven to 375°F. Spread 1/4 cup enchilada sauce into a 13x9-inch baking dish.
- Assemble the enchiladas: fill each tortilla with the sausage + egg mixture, roll them up and place them in the baking dish seam side down.
- Pour the remaining enchilada sauce on top of the tortillas and sprinkle them with shredded cheese.
- Bake for 15 minutes, uncovered, until cheese has melted. Garnish with cotija cheese or queso fresco, chopped cilantro and diced red onions. Serve immediately.
Cup of Yum
Notes
- To freeze - Let enchiladas cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Nutrition Information
Serving
1Enchilada
Calories
362kcal
(18%)
Carbohydrates
29g
(10%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0g
Cholesterol
184mg
(61%)
Sodium
810mg
(34%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
16IU
(0%)
Vitamin C
44mg
(49%)
Calcium
13mg
(1%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 8Enchiladas
Amount Per Serving
Calories 362
% Daily Value*
| Serving | 1Enchilada | |
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 184mg | 61% |
| Sodium | 810mg | 34% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 44mg | 49% |
| Calcium | 13mg | 1% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.